Passed Appetizers
Chicken Empanadas
Chef Arnaldo Castillo – Tio Lucho’s
TBD
Chef Brandon Martin – Capital City Club
TBD
Chef Christopher Grossman – THE CHASTAIN
Beef Cheek Cannelloni – Bear Creek beef, pecorino fonduta, leek sofrito
Chef JR Bearden – Osteria Olio
Black Eyed Pea Bruschetta – black eyed peas, heirloom cherry tomatoes, collard greens, herb goat cheese, crostini, balsamic reduction
Chef Christian “Lucke” Bell – Oreatha’s at the Point
On the Table
Bread & Accompaniements
Chef Anne Quatrano – Star Provisions & Bacchanalia
Potluck Buffet
Sides of Smoked Salmon
Chef Host Deborah VanTrece – Twisted Soul Cookhouse & Pours & Oreatha’s at the Point
Whole Hog Barbecue & Barbecue Chicken
Chef Rodney Scott & Chef Kyrie Larson – Rodney Scott BBQ
Roasted Blue Hubbard Squash with collard green kombu, sweet potato skins, benne seed, crispy shallot, puffed rice, chili glaze, and marigold.
Chef Burns Sullivan – 5 & 10
Chickpea Chana coconut, curry, green seasoning, callaloo
Chef Demetrius Brown – Bread & Butterfly
Farro Verde with local rapini, olives, apples and green apple vinaigrette
Chef Drew Belline – No. 246
Raw Zucchini & Squash Romesco vinaigrette, pecans, feta, various herbs + Pickled Peppers
Chef Jacob Hunter – The Daily
Butternut Squash toum, la jiao jang, squash seed dukkah, half sour chili, lots & lots of herbs
Chef Jarrett Stieber – Little Bear
Tender Collard Greens Salad with delicata squash and borlotti beans
Chef Jason Paolini – Lucian Books & Wine
Late Summer Succotash Salad
Chef Joey Ward – Georgia Boy & Southern Belle
Collard Greens with Chipotle in Adobo
Chef Joseph Harrison – Aria
Salt Roasted Beet & Purple Sweet Potato Salad genovese pesto, calabrian pangrattato, parmigianno
Chef JR Bearden – Osteria Olio
Field Peas with Herb Gremolata & Cornbread Crumb
Chef Steven Satterfield – Madeira Park & Miller Union
Lily’s Potato Salad crushed new potatoes, all the onions, mustard, dill
Chef Jimbo Irvin & Chef Chris Hall – Local Three
Haricot Verts green bean salad, walnut vinaigrette, fig, valdeon cheese, espelette chili crisp
Chef John Castellucci – Castellucci Hospitality Group, The Iberian Pig
Tide & Grain (Gullah Geechie Crab Rice)
Chef Malik Rahsaan – Che Butter Jonez
Maryland Seafood Mac n Cheese shrimp, crab, Old Bay Mornay, pasta shells, brown butter bread crumbs
Chef Maximilian Hines – Breaker Breaker
Bawang Sili Noodles + Atsara pickled green papaya condiment
Chef Mia Orino – Kamayan
Squash Cassarole
Chef Nic Bour – Serenbe
Kanom Jeen Nahm Ya curry rice noodles with fish, okra, tomato, zucchini, thai basil
Chef Parnass Savang – Talat Market
Roasted Carrot & Sweet Potato Chaat
Chef Sahar Siddiqi with George Brooks & Alice Cook – Chai Pani
Roasted Veggies & Leafy Greens Salad with a Spiced Dressing
Chef Sarah O’Brien with Sofia Garcia – Little Tart Bakeshop
Classic Three Bean Salad Hickory Hill Farms filet beans, flat beans, & garbanzo beans, fresh herbs, baby greens
Chef Terry Koval – The Deer & The Dove
Shrimp & Corn avocado crema, chili crisp, lime
Chef Todd Richards – Que-Riosity
Herby Cabbage Slaw with tarragon, dill, lemon
Chef Will Silbernagel – How Crispy Express
Desserts to Share
Pear Frangipane Tart
Chef Jacob Hunter – The Daily
Benne Cake muscadine, cucumber, oat granola, mahogany hibiscus, pretentious flowers
Chef Jarrett Stieber – Little Bear
Benne Seed Cookies
Chef Jason Paolini – Lucian Books & Wine
North Georgia Apple Cake Brown Butter Cream Cheese & Georgia Pecans
Chef Joey Ward – Georgia Boy & Southern Belle
Cornmeal Cookies
Chef Joseph Harrison – Aria
Halva Blondies
Chef Julia Kesler Imerman – The Daily Chew
Banana Cheesecake Bars
Chef Jimbo Irvin & Chef Chris Hall – Local Three
Pistachio Basque Cheesecake
Chef John Castellucci – The Iberian Pig
Key Lime Tart
Chef Christian “Lucke” Bell – Oreatha’s at the Point
Bibingka rice cake with coconut caramel sauce
Chef Mia Orino – Kamayan
Assorted Chocolate Delights
Chef Peter Dale – Condor Chocolates
Coconut Ladoos
Chef Sahar Siddiqi with George Brooks and Alice Cook – Chai Pani
Yellow Cake with Chocolate Frosting
Chef Emily Stephens & Chef Miranda Bell – Little Tart Bakeshop
Muscadine Jam Bars Peanut Crunch
Chef Stella Dillard – Dandelion Food & Goods
Muscadine Pie
Chef Terry Koval – The Deer & The Dove
Almond Muscadine Cake butter cream, Georgia muscadine
Pound Cake lemon cream cheese frosting
Apple Crostada salted caramel, pecan praline
Chef Tyler Haake – Indaco
